All the Blog Posts: Pressure Cooker Stories from Amanda Davis
A warm and crispy comfort dish combining classic samosa chaats and tater tot hotdish in a pressure-cooked blend of spices, peas, mashed potatoes, and crispy golden tots, finished with tangy chutneys and yogurt.
Equipment
- 1 Mixing bowl for preparing fillings
Ingredients
Main Ingredients
- 1 tablespoon Vegetable oil
- 1 Small onion finely chopped
- 2 cloves Garlic minced
- 1 teaspoon Grated ginger
- 1 teaspoon Garam masala
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Turmeric
- 0.25 teaspoon Cayenne pepper
- 1 cup Frozen peas
- 2 cups Cooked mashed potatoes
- 2 tablespoon Chopped cilantro
- 1 tablespoon Lemon juice
- 1 package Frozen tater tots
- 1 cup Cooked chickpeas
- 1 cup Plain yogurt
- 0.25 cup Tamarind chutney
- 0.25 cup Cilantro-mint chutney
- Salt to taste
Instructions
Instructions
- Preheat your oven to 400°F (200°C).
- Heat oil in a skillet and sauté onion until soft, about 5 minutes.
- Add garlic, ginger, garam masala, cumin, turmeric, and cayenne. Cook 1 minute.
- Stir in peas, mashed potatoes, cilantro, lemon juice, and salt. Cook 2-3 minutes.
- Cool mixture and spread into greased baking dish evenly.
- Scatter chickpeas evenly over the potato blend.
- Top with frozen tater tots, arranged evenly.
- Bake for 25–30 minutes until crispy. Drizzle with yogurt and chutneys before serving.
Notes
Serve warm with your favorite chutneys. Leftovers keep well and reheat beautifully.